The last couple of whole chickens I've bought have turned out, after cooking, to have lime-green patches in the meat next to the breast bone. They were both "free range", organic chickens. There was no weird odor, and the texture looked the same as the normal meat. We didn't eat it, of course.
Turns out, this is a common occurrence and is called "Deep Pectoral Myopathy" or "Green Muscle Disease". It's caused when the bird is still alive, and develops muscle tears due to excessive wing flapping, or rough handling, or due to poor circulation in birds that are bred for huge breasts.
Fascinating.
And disgusting!
